July 07, 2021
Pasta salad is a the great vessel for all things delicious, all things seasonal, all things fresh! Spending a little time earlier in the week to make a big batch is a great way to guarantee easy, satisfying and healthy eating throughout the week. This pasta salad was inspired by the Lonesome Whistle Fusilli and this sweet moment, mid summer, when everything is vibrantly colorful and packed with flavor. It is so easy to make!
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Feel free to improvise, this recipe is more of a guideline than something to adhere to strictly. If you have other vegetables you want to throw in, do it! Using the Einkorn Wheat Fusili from Lonesome Whistle automatically gives you a level up on all other pasta salads because this wheat varietal is locally grown, incredibly flavorful and has an awesome texture. The mixture of sweet, tender roasted vegetables and fresh, crispy raw ones gives this pasta salad extra depth and copious amounts of fresh herbs leave you hovering over the bowl trying to remind yourself the it will be just as good, if not even better, tomorrow!Author:
1 lb Lonesome Whistle Fusili
1 cup olive oil
4 large carrots cut into small chunks (about 1/2")
2 heads Kohlrabi, peeled and cut into 1/2" chunks
3 thin skinned cucumbers cut into 1/2" chunks
1 pint cherry tomatoes, stems removed, quartered
1/2 cup finely chopped fennel leaf
1/2 cup finely chopped savory or chives
1/2 lb La Mariposa Cheddar, cut into 1/2" cubes
1/2 cup red wine or apple cider vinegar
Salt and Pepper to taste
Preheat oven to 400F
Toss the chopped kohlrabi and carrots in 3 Tbsp olive oil and salt, spread them on a sheet tray and roast until they are tender and start to turn golden brown, about 20 minutes.
Bring a large pot of salted water to a boil and cook the Fusilli to al dente. Strain and spread out on a sheet tray and douse with olive oil so that it cools more quickly.
Make a dressing with equal parts olive oil and red wine or apple cider vinegar.
Combine cooled pasta with the fresh and roasted veggies, herbs and cheese and toss in the dressing. Taste and adjust salt and pepper level to your liking. Enjoy! It's even better the next day.
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